All prices listed below apply to our 5/9/10 – 5/15/10 ad ONLY.
Ingredients
- 1 lb E-Z Peel Raw Large Shrimp ($6.99 lb – 25-36 ct Per lb)
- 1 Lemon
- 1 Teaspoon Olive Oil
- 1/2 Vidalia Onion, Sliced ($1.49 lb)
- 1/2 Red Bell Pepper, Chopped
- 2 Garlic Cloves, Minced
- 1 Cup Uncle Ben’s Converted Rice ($2.99 – 32 oz)
- 1 1/2 Cups Chicken Broth, Plus 1/2 Cup
- Pepper, To Taste
- 1 Cup Dry White Wine
- 1 Cup Frozen Peas, Thawed
- 1/2 Cup Water
- 3 Tablespoons Grated Parmesan Cheese
- 1 Tablespoon Fresh Dillweed
- 1 Tablespoon Thinly Sliced Green Onions (Only Green Part)
Directions
Peel and rinse the shrimp. Take paper towels to pat them dry. Put to the side. Remove zest from the lemon and finely slice in strips. Set that to the side. On medium heat, swirl oil in a saucepan to cover entire base of the pan. Add the onion, bell pepper and garlic. Cook for 2 to 3 minutes (or until tender/crisp). Make sure to stir frequently. Add in the rice and cook for 5 minutes (stir frequently). Add 1 1/2 Cups of broth to the pan and add pepper. Bring to a boil by increasing the heat to high. Reduce heat. Allow to simmer for 5 minutes while stirring occasionally. Pour the wine and 1/2 Cup broth. Turn heat up to high and bring to simmer. Reduce heat to medium high and let cook for 8 to 10 minutes while stirring occasionally. Add the shrimp, peas and water. Reduce heat to medium. Allow to cook for 2 to 3 minutes as you stir constantly. Toss in lemon zest and stir in remaining ingredients.
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